Ingredients
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1 shallot
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2 cups pitted black olives
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1 clove garlic
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2 anchovy fillets
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1 tbsp capers
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1 tbsp olive oil
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2 tsp lemon juice
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1 cup roasted red peppers
Steps
1
Quarter the shallot. In a food processor, pulse shallot, olives, garlic, anchovies, capers, oil, and lemon juice until finely chopped and no large chunks remain. Season with salt (in moderation) and pepper. Pat the roasted red peppers dry and finely chop.
2
Spread latkes with olive tapenade and sprinkle with chopped peppers.
Tips
This makes enough to top about 18 latkes.